Crispy Cinnamon Sugar Shell with a delicious Apple Pie filling! Apple Pie Tacos are such a fun twist on a classic apple pie recipe! The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp then dusted with cinnamon sugar. They only take about 20 seconds each to make and can be made days ahead of time. They're the perfect bite sized dessert for those looking to indulge but are still trying to fight the bulge this holiday season!
Apple Pie Tacos
1 large flour tortilla
1 cup cinnamon sugar
Oil for frying
Store-bought apple pie filling or
1 large apple chopped finely
1 tablespoon brown sugar
2 tablespoon lemon juice
2 tablespoon cinnamon
2 tablespoons caramel flavoured syrup
- Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
- Combine sugar & cinnamon in a bowl and set aside. Heat about 1½" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
- Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
- Set on a pan to cool. You can leave these at room temperature for up to 3 days.
Peel and dice apples. Toss with lemon juice. Add cinnamon caramel flavoured syrup and brown sugar.
Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.